- 11 hours ago
My Kitchen Rules Season 15 Episode 20br br mykitchenrulesbr RealityInsightHub br br Please subscribe to our official channel to watch the full movie for free as soon as possible Reality Insight Hubbr Official Channel httpswwwdailymotioncomTrailerBoltbr THANK YOU
Category
🎥
Short filmTranscript
00:00:00Previously...
00:00:02Welcome to Feastable.
00:00:04Welcome Feastable!
00:00:06Happy couple Danielle and Marco
00:00:08weren't feeling the love in the kitchen.
00:00:10Life, it's bad.
00:00:12I'm scrambling at the moment.
00:00:14Or at the table.
00:00:16That was just not enough.
00:00:18And they were left heartbroken
00:00:20with 62 points.
00:00:22Danielle and Marco, it means you're on the bottom.
00:00:24Meanwhile, there was
00:00:26no love lost between Maria
00:00:28and Mark.
00:00:29Our score always match what we say
00:00:31on the table. Don't lie.
00:00:33I'm going.
00:00:37You really want to let Mark run you out of this competition?
00:00:39Really?
00:00:43Tonight,
00:00:45a storm is brewing in Adelaide.
00:00:47It's so windy!
00:00:49As Maria and Bailey
00:00:51hatch a plan...
00:00:53We have a little surprise.
00:00:55...to silence Mark once and for all.
00:00:57You know when Mark
00:00:59goes on a little bit of a tangent sometimes?
00:01:01Push the button and...
00:01:03No!
00:01:05When Mark decides
00:01:07he won't take no for an answer...
00:01:09Do you reckon I should go check out how they're cooking the meats?
00:01:11Is it a good idea Mark should go up there?
00:01:13No!
00:01:15But do we want to see it?
00:01:17Yes!
00:01:19Chaos in the kitchen.
00:01:21How are you going guys?
00:01:23Hi Mark!
00:01:25What is Mark doing here?
00:01:27And everything else going good?
00:01:29We're pretty good but you're distracting us a little bit.
00:01:31Really appreciate you. Goodbye!
00:01:33See you!
00:01:35Guys, is that the smoke alarm?
00:01:37Oh my God!
00:01:38What the hell?
00:01:39Mark did this, Maria!
00:01:49We're back in South Australia...
00:01:52...for our next ultimate instant restaurant in Adelaide.
00:01:56Where boss friends Maria and Bailey are bracing for a potential storm.
00:02:01We're back in South Australia!
00:02:03We're back in South Australia!
00:02:04Lately!
00:02:05Maria, Medusa, number three.
00:02:07This is our last opportunity to show everybody that we really do have what it takes to win My Kitchen Rules.
00:02:14We have had a lot of people doubt us in the competition and we need to do everything we can to make sure we prove them all wrong.
00:02:21Mark isn't getting any olive ranches from us tonight.
00:02:24We really want to stick it to Mark.
00:02:27He gives us so much crap at the table so I really want to shut him up.
00:02:32I definitely think that our food is going to be the thing that finally shuts Mark up after this whole time.
00:02:39Absolutely.
00:02:40No!
00:02:41Oh, what's here?
00:02:42What is that?
00:02:43No!
00:02:44This is going to be in the middle of the table to save everybody tonight.
00:02:49No!
00:02:50This button is to be used if Mark keeps talking and you need to shut him up.
00:02:54Just hit the button and it will do the work for you.
00:02:56Everyone's going to love us for that.
00:02:58We definitely deserve some extra points for that.
00:03:01I think not having Maria and Bailey at the table tonight will just be a nice night, less drama and some mediocre food.
00:03:08No, no, no, no, no, no, no.
00:03:10Wow, how effective is that?
00:03:11Very.
00:03:12With their ultimate instant restaurant now set up, Maria and Bailey have just under four hours to shop for and prep six dishes before their guests arrive.
00:03:28I want to be at the top of the leaderboard this time.
00:03:31Justin and Will are sitting at the top at a 75.
00:03:35So I'm happy with anything over a 76.
00:03:37We just need to beat them so they know that there's competition.
00:03:41That's all.
00:03:42Maria and Bailey can definitely cook.
00:03:45However, I think tonight they want to prove a point and really want to knock this out of the park.
00:03:50They've talked a big game.
00:03:52The way they score, the way they critique.
00:03:54So they'd better bring it.
00:03:56The whole table has been turning on us recently since they found out that we strategically scored.
00:04:02This is a competition.
00:04:03You've got to use everything that you have.
00:04:05We are in the top five.
00:04:07One team is going to be eliminated at the end of this round and to get into the semi-finals would be incredible.
00:04:12So tonight we're going to do that by delivering amazing Mediterranean inspired menu.
00:04:17Yassu!
00:04:20We'd love some octopus.
00:04:23Yeah, that's good.
00:04:24Oh, yum.
00:04:25For the entree one, we're making octopus with fava and spicy salsa verde.
00:04:31What I like about this entree, we have a traditional Greek recipe, but we're also adding a little bit of spaziness in there with the salsa verde.
00:04:40We all know about octopus.
00:04:42It's got to be soft and tender, not soft and mushy.
00:04:45Obviously, it's not our first octopus.
00:04:47Mark and Tan, they had a great dish.
00:04:49And I'm sure Mark will tell Maria how to do it.
00:04:53What else would you like?
00:04:54Can we please have some lovely king prawns?
00:04:58Yes.
00:04:59Oh, Bailey, they look huge.
00:05:00They look delicious.
00:05:01Amazing.
00:05:02For our entree two, we have the feta gnocchi with prawns, bisque, pepper cream and Uso gel.
00:05:09I'm hoping the gnocchi to be fluffy like a pillow, salty with bits of feta inside.
00:05:15What concerns me about this entree is this is for me too many things on one plate.
00:05:21All right, Maria, we've got a lot to do.
00:05:22Let's get into it.
00:05:23Okay, where should we start?
00:05:24Maria and Bailey absolutely need to nail this restaurant tonight.
00:05:33Definitely have targets on their back.
00:05:35So everything they put on that plate needs to be amazing because they have so much to prove.
00:05:40Shall we get some eggs?
00:05:41Yes, let's get some eggies.
00:05:42Cool.
00:05:43Shall we get, say, three dozen?
00:05:44Yes.
00:05:45For our first dessert, we are making a pavlova with Earl Grey ganache and raspberry and pink
00:05:51peppercorn coulee.
00:05:52That sounds interesting to me.
00:05:54I love the Earl Grey ganache.
00:05:57But saying that, it's this mixture of flavours and I hope they haven't shot themselves in the foot.
00:06:03Let's get some pistachios.
00:06:05We need this for our second dessert.
00:06:07For our dessert too, we're making a warm pistachio cookie with pistachio praline, caramelised pistachios and vanilla bean ice cream.
00:06:17So Maria's Cookie Empire, we've heard a lot about it.
00:06:20We've heard how good she is.
00:06:22Now she's got to put it on the plate.
00:06:24Do you guys have a rewards card?
00:06:25Yes, I do.
00:06:27Hopefully it's gooey in the middle, crisp on the outside, caramelised pistachios.
00:06:32I would pay for this.
00:06:36With their shopping complete, Maria and Bailey have just a little over three hours
00:06:41to prep their six dishes before the guest teams arrive.
00:06:45That's so weird, isn't it?
00:06:48Okay.
00:06:49The apron's on.
00:06:50The apron's on.
00:06:51Are you ready?
00:06:52How are you looking?
00:06:53Good.
00:06:54Good, you?
00:06:55Ready?
00:06:56Let's do it.
00:06:57Given that this is our third time cooking in our house, I have more confidence because
00:06:58we feel more comfortable.
00:06:59We've done this before, but we're also now up in the ante and adding double of everything,
00:07:04so we really have to be on the bowl.
00:07:07So, Bailey, I'm starting the fish stock for our lemon velouté for our barramundi for mains.
00:07:13Yes.
00:07:14For our main one, we're cooking barramundi with potato scales, Mediterranean vegetables and
00:07:20lemon velouté.
00:07:22Velouté really is like a thickened milk base sauce.
00:07:26The concerns are the potato scales needs to be crispy on the top of the fish.
00:07:32If it's undercooked, it's not that great.
00:07:34That's going to be hard.
00:07:35Maria, where did you get this idea of the potato scales?
00:07:38Also, this is ultimate instant restaurant.
00:07:40Like, we can't just serve something that you commonly see.
00:07:43And with the feedback that Marco and Danielle had from the judges, if you don't elevate your
00:07:49dishes now, you're not going to make it to the semifinals.
00:07:53We're definitely banking on Maria and Bailey to be the ones that are going to fail and get
00:07:57us through to the semifinals.
00:07:59We've definitely seen some cracks in their foundation in Kitchen HQ, so I think there's
00:08:03every chance for us to sneak above them tonight.
00:08:06So Bailey, this is going to form our beef broth for the red wine jus for our lovely steak
00:08:12that we have on the menu tonight.
00:08:14For main two, we're serving scotch fillet with red wine jus and potato terrine.
00:08:19The steak needs to be cooked really well.
00:08:21You can undercook it and you can overcook it.
00:08:23You have to get it right.
00:08:24We've got the red wine jus.
00:08:26You better make sure it's not overly acidic or alcohol-y.
00:08:30Make it well and give enough of it.
00:08:34Wow, that came around quickly.
00:08:35Down to an hour to go until the guest teams arrive.
00:08:39Okay, it's really important to start the pavlovas now.
00:08:42We need to bake them for an hour.
00:08:44I'm so glad that Maria is such a dessert wizard.
00:08:48I'm going to be doing all the work.
00:08:50And I'll help with the presentation.
00:08:52Oh my God, look how nice and glossy this meringue is.
00:08:57Unbelievable.
00:08:58For our pavlova, everything needs to be perfect.
00:09:01You don't want it to crack.
00:09:03You don't want it to collapse.
00:09:05How many pavlovas are you making?
00:09:07Eight.
00:09:08Does that give us enough if anything goes wrong?
00:09:09No, but I'm just positive that everyone's going to order the pistachio cookie because I'm the cookie queen, remember?
00:09:16Considering we have levelled up in our critiques and our scoring, I think that the other teams are going to do exactly the same and they'll be a little bit more harsh than we used to.
00:09:27I know that there is a storm out there, so maybe Medusa is coming for Mark.
00:09:34If he tries to say something bad about us, Medusa will just...
00:09:39Turn him to stone because that's what she does, right?
00:09:41Yes.
00:09:42So Medusa is going to help us out tonight.
00:09:44Although she is supposed to ward off evil spirits, so I hope that Mark just doesn't come.
00:09:57We are currently second on the leaderboard.
00:10:02Which feels good because we definitely haven't had that feeling before.
00:10:05Which is crazy.
00:10:06So we can have a good time in there tonight.
00:10:09I'm feeling pretty disappointed about last night, but I definitely feel like there's still an opportunity for us to make it to the semi-finals.
00:10:15I think with the score of 62, I feel like we've still got a chance.
00:10:19Tonight, it's history in the making.
00:10:21The Battle of Adelaide.
00:10:22Mark and Tan, Maria and Bailey.
00:10:24It's an unstoppable force for me to moveable object.
00:10:32Oh my God, they're here!
00:10:33Oh my God!
00:10:34Can you believe it?
00:10:36Do we both look like we've been doing things, right?
00:10:38Yeah.
00:10:39Let me just...
00:10:40Maybe we can dust some more flowers.
00:10:42It's okay, let's go.
00:10:43Let's go.
00:10:45Hi!
00:10:47Come in!
00:10:48How are you?
00:10:49Welcome!
00:10:50When we walk in, Maria tried to shake my hand.
00:10:52So I gave her a hug instead.
00:10:54Maybe I should have just given a high-five actually.
00:10:57That probably would have been a bit better.
00:10:58I'll remember for next time.
00:11:01Oi!
00:11:02Look at how beautiful this looks!
00:11:04Medusa!
00:11:05Is it?
00:11:06It's third time, right?
00:11:07Third time.
00:11:08Wow.
00:11:09Medusa is dark, majestic, full of...
00:11:12What's the word?
00:11:13Ambiance.
00:11:14Olive branches, which people might need a few of tonight.
00:11:17Always olive branches there.
00:11:19To extend.
00:11:20At any point.
00:11:21If they need.
00:11:24Hi everyone!
00:11:25Hi!
00:11:26Welcome to Medusa again.
00:11:28Tonight we are all of our big flavours.
00:11:31We're gonna keep it a little bit more simple,
00:11:33but without losing our true selves.
00:11:36As we all know, the competition is starting to heat up,
00:11:39so we're really taking on the advice from the judges
00:11:42and hopefully surprise you all tonight.
00:11:45And lastly, we have a little surprise for you.
00:11:48We have a little surprise for you in the middle of the table.
00:11:51This surprise is for Mark.
00:11:55That's nice.
00:11:56So, you know when Mark goes on a little bit of a tangent sometimes
00:12:00and we can't quite get there?
00:12:02Push the button and hopefully it'll help.
00:12:06Anyway, we gotta go.
00:12:07See you guys!
00:12:11What was that about, Mark?
00:12:12I've always said they're pretty rude people,
00:12:14but that's all good.
00:12:15Did that have anything to do with last night?
00:12:17Obviously, last night we were all calling them out
00:12:20about obviously their strategic scoring
00:12:22and you know if they can't handle that,
00:12:24that's their fault for lying about it.
00:12:27And for me, something like this is like
00:12:29another slap in the face from them being rude.
00:12:31Now you can try to get it under my skin,
00:12:33but at the end of the day,
00:12:35we're still going to out-cook them.
00:12:37Does this affect your taste buds tonight?
00:12:39Maybe if the food's not good enough, we can just...
00:12:41For the last night, no!
00:12:54Mm-mm-mm-mm-mm-mm-mm-mm
00:12:57Hmm-mm-mm-mm-mm-hmm
00:12:58Nice to meet you
00:13:00What's your name?
00:13:02Let me treat you
00:13:04To a drink
00:13:06Nice to meet you
00:13:08Oh baby
00:13:10Oh!
00:13:11I love it!
00:13:16They're here.
00:13:17They're here.
00:13:18Okay.
00:13:19Bonsoir!
00:13:23How are you darling?
00:13:25Hi!
00:13:27Thank you very much for inviting us.
00:13:29Welcome back!
00:13:31Let's do it!
00:13:33Let's do it!
00:13:35Good evening, bonsoir!
00:13:43How are we all?
00:13:45So, if you would like to open up your menus, everybody.
00:13:50Your first option for entree is an octopus with fava and spicy salsa verde.
00:13:57For the second entree, we have fat agnocchi with prongs, bisque, pepper cream and ouzo gel.
00:14:04We've cooked octopus before, so we're interested to see how Marie and Bailey are going to cook this up.
00:14:09It will be very, very interesting if they can outdo our nine, but I don't think they're going to.
00:14:15For main, your first option is a barramundi with potato scales, Mediterranean vegetables and a lemon valeté.
00:14:22And your second option for a main, it's a Scots fillet with red wine jus and potato terrine.
00:14:28Wow!
00:14:29Oh my gosh.
00:14:30That looks amazing.
00:14:31That looks like about 13 people need to cook this.
00:14:34I think with Maria and Bailey's menu being so complicated, there is so much more room for error.
00:14:39If you've got three or four things that aren't right, then they're definitely looking like they could get a lower score than us.
00:14:45And for dessert, your first option is a pavlova with Earl Grey ganache and raspberry and pink peppercorn coolie.
00:14:52And for our second dessert option, we have a warm pistachio cookie with pistachio praline, caramelised pistachios and vanilla bean ice cream.
00:15:01Finally!
00:15:02We have been waiting to try those.
00:15:04I hope it's yummy and exactly how we've seen them because we have done a little bit of research on our cookies and they look amazing.
00:15:10Shall we take your orders?
00:15:13For a tree, I'll have the feta gnocchi, please.
00:15:15The barramundi, please.
00:15:16The pavlova, please.
00:15:17Amazing.
00:15:18I shall have the octopus, the scotch fillet and the cookie.
00:15:23Danielle and Marco.
00:15:24For Maine, we'll get the scotch fillet.
00:15:26And then we'll have to get the cookie for dessert.
00:15:29Okay.
00:15:30The thing that we're most threatened by, by far, is Maria's cookie.
00:15:34Maria has a cookie business.
00:15:36And I think it's really brave that she's done that because if it doesn't turn out well, yeah, that's not going to be good for her.
00:15:43Can we please get the scotch fillet for Maine, please?
00:15:46And then for dessert, we'll have your warm pistachio cookie.
00:15:50Can we please get the octopus and the cookie?
00:15:54So we'll grab the octopus.
00:15:55And which dessert do you want to do?
00:15:57Pavlova?
00:15:58Yeah, we'll do the pavlova.
00:15:59Mmm, unexpected.
00:16:02I'm surprised that Mark didn't order your cookie.
00:16:05Just so that he could critique it so hard and make you feel bad.
00:16:09Obviously, he thought that it's going to be great, so he's obviously not going to order the cookie.
00:16:16Well, we'd better get started.
00:16:18That's right.
00:16:19It's not going to cook itself.
00:16:20That's right.
00:16:21Good luck.
00:16:22Good luck, guys.
00:16:23Yeah.
00:16:28The worst case scenario tonight would probably be Maria and Bailey outdoing Justin and Will,
00:16:34but I can guarantee they won't get the highest score.
00:16:39Game on.
00:16:43Coming up, with the table turning against them...
00:16:46If it's a bit bland, everyone's going to find another reason to complain about it.
00:16:50We are in a vulnerable position.
00:16:52Maria and Bailey are out to silence the critics.
00:16:56Oh, my God!
00:16:57They're beautiful.
00:16:58They're beautiful.
00:16:59We want to prove that we can end up on the top of the leaderboard.
00:17:02But will arch-rival Mark...
00:17:04Here we go, guys.
00:17:05What is Mark doing here?
00:17:08...see their semi-final dream...
00:17:10You're distracting us a little bit.
00:17:12I just want him gone.
00:17:13...go up in smoke.
00:17:15Mark, see this, Maria.
00:17:18This is too much.
00:17:19Oh, my God!
00:17:26In Adelaide, boss friends Maria and Bailey are looking to impress their guests with their two ambitious entrees.
00:17:34So we need seven serves of the octopus, and we also need three serves for the gnocchi.
00:17:40Now we're at the ultimate instant restaurant.
00:17:43It is far more challenging cooking two lots of everything.
00:17:48It's really stressful.
00:17:50Bailey, the bisque looks unreal.
00:17:52It looks beautiful.
00:17:54I'm going to do the feta gnocchi.
00:17:56Perfect.
00:17:57For entree two, we're serving feta gnocchi with prawns, bisque, pepper cream and ooza gel.
00:18:04We don't add any salt to this.
00:18:05Yes, I mean feta.
00:18:06It adds a lot of salt to it.
00:18:08But that's kind of like the charm of the feta gnocchi, isn't it?
00:18:12This recipe is definitely not traditional.
00:18:14I'm using feta instead of using potato.
00:18:17We're trying to do something outside of the box and really create a Greek sort of gnocchi.
00:18:23So just remember, two fingers a little bit, Bailey, and then dent.
00:18:28The texture of the feta gnocchi is definitely different to a traditional gnocchi.
00:18:33It's a little bit more clumpy on the inside.
00:18:35And then once you fry them on the pan, you get a crunch and then you get some chewiness on the middle.
00:18:40All right, Maria, I'm going straight in and cooking this now, okay?
00:18:43Oh my God!
00:18:44Beautiful color!
00:18:45This is exactly what we were going for.
00:18:47What I like about this entree is that it takes me back to a Greek summer.
00:18:53Okay, I'm just going to cook the prawns in just a little bit of butter, Bailey.
00:18:57I'm just looking for a beautiful like bababoo.
00:19:00The most important thing to get right is the cook of the prawn.
00:19:03It's so easy to overcook them and it happens so quickly.
00:19:06So we better be careful with that.
00:19:08Because we have so many more people who are ready to nitpick.
00:19:12Bailey, you are doing a fantastic job. Keep it up, bro!
00:19:20Marco and Danielle, do you think that you guys will be at the bottom after Maria and Bailey's or no?
00:19:25I hope not.
00:19:26I think with Maria and Bailey, I feel like instant restaurants are definitely probably their weak point.
00:19:30I think when they've got too much time, they almost overcomplicate it.
00:19:33And having one dish that's really weak like what we had last night can really bring the whole thing.
00:19:37And really bring the whole score down.
00:19:39So I think that we're going to finish the night on top of them and straight into the semi-finals.
00:19:43But we'll see.
00:19:44The previous instant restaurant round, Maria and Bailey got a score of 62, which is our current score now.
00:19:49So I feel like if there's ever a chance in this competition for someone to be below us,
00:19:54it's going to be Maria and Bailey tonight.
00:19:57Lowell and Lil, you're the only team that ordered the feta gnocchi with prawns, bisque, pepper cream and ouzo gel.
00:20:04Yeah.
00:20:05Are you looking forward to it?
00:20:06I am looking forward to it.
00:20:07I think if they nail it, it can be delicious.
00:20:08I've never had a feta gnocchi.
00:20:10I love the taste of feta, so that should be delicious.
00:20:12So what will be a good feta gnocchi for you?
00:20:15What texture?
00:20:16I want it light, fluffy, easy to digest, full of flavour.
00:20:19And yeah, I think the pepper cream will really add some flavour in there as well.
00:20:22We have seen gnocchi in the competition already.
00:20:24The biggest thing is that it's not done right.
00:20:26It turns to mash.
00:20:27It's not the right texture.
00:20:28It's not fluffy and light.
00:20:29It could be dense.
00:20:30Mm-hmm.
00:20:31They have a lot of pressure on their shoulders tonight.
00:20:35All right.
00:20:36Octopus.
00:20:38Cool.
00:20:39For entree one, we're serving octopus with fava and spicy salsa verde.
00:20:43The biggest challenge for our octopus is to get the char.
00:20:46We've been critiqued heavily on that in the past.
00:20:48And we really want to make sure we don't make the same mistake again.
00:20:54Yay, girl.
00:20:56Bailey, definitely the second back for us.
00:20:58Why?
00:20:59Yes.
00:21:00We get some char.
00:21:01The fire alarm is ready to start.
00:21:03It's going to get smoky.
00:21:05The char is really just the flavour.
00:21:06The thing that worries us the most about our octopus entree is that there's only three components to it.
00:21:12So it really needs to be perfect.
00:21:15The last people to make octopus in this competition was Mark and Tan.
00:21:19Mm-hmm.
00:21:20They got two nines for that, so hopefully we can get two tans.
00:21:23Oh, that's beautiful.
00:21:24Whoa.
00:21:27Mark and Tan.
00:21:28What do you think the risks are with this octopus?
00:21:31If it's too chewy, obviously no one's going to like it.
00:21:33And I'm hoping that salsa verde really packs a punch for everyone as well.
00:21:37If it's a bit bland, everyone's going to find another reason to complain about it.
00:21:41So your entree got a nine.
00:21:43Do you think this octopus can get a nine?
00:21:45I don't know if they can, but they can try.
00:21:48So how critical are you going to be tonight?
00:21:51The whole competition, we've been honest with everyone's critiques.
00:21:55Our scoring's always lined up with the judges for yourselves, so we're going to continue with that.
00:22:01Integrity for us is the biggest thing.
00:22:03I think Maria and Bailey got caught with their hand in the cookie jar for strategic scoring.
00:22:08And I think if that's how they want to win, that's a loser mentality.
00:22:12Daniel Marco, what's your thought on the octopus?
00:22:15Interested to see what they do with the fava beans and the octopus.
00:22:18I feel like Maria and Bailey are very technically skilled, so I think this will be a really good dish if they get it right.
00:22:23All right, Justin.
00:22:24I think it's a really good entree.
00:22:26I think the whole menu reads really well, but I'm excited about this entree in particular.
00:22:29Can this menu beat your score?
00:22:31Like, if they get everything right tonight, they'll work well.
00:22:34No!
00:22:35I feel like I'm about to feed, like, the whole village or something.
00:22:42We definitely have a combination between angry villagers and friendly at the table.
00:22:47Let's not go there, Bailey.
00:22:49We're plating now.
00:22:50Now we need to put the love that all these dishes deserve.
00:22:54We are in a vulnerable position because we've talked about game and we need to blow everyone away.
00:22:59We have a target on our back and they're going to be going through each element
00:23:04and making sure that it's cooked right.
00:23:08I'm super stoked with this.
00:23:10Mm-hmm.
00:23:11I think we're bringing flavour.
00:23:12We're keeping it simple.
00:23:14This is definitely simple in my eyes.
00:23:16I'm not sure about everybody else.
00:23:18We definitely feel proud of our entrees.
00:23:21We want to prove to everybody else that we can end up on the top of the leaderboard.
00:23:25Mark, Colin, Manu, let's go.
00:23:28Okay, let's go.
00:23:34Andre is served.
00:23:43Andre is served.
00:23:52We're happy with how they look.
00:23:56But we're worried about the char of the octopus and how it will be compared to Mark and Tens.
00:24:02And our gnocchi?
00:24:04It's not traditional at all.
00:24:08Wow.
00:24:09It looks gorgeous.
00:24:10It's nice and simple.
00:24:12If they've nailed these three elements, we're definitely going to be in trouble.
00:24:15All the nerves just come flooding in.
00:24:24I think the other teens definitely are going to come after us.
00:24:30It's so nerve-wracking.
00:24:32At Maria and Bailey's Ultimate Instant Restaurant, their entrees have just landed.
00:24:49Feternocchi.
00:24:51An octopus with fava and spicy salsa verde.
00:24:55I'm definitely feeling the pressure tonight because we confess to certainty scoring, so
00:25:02we have a target on our back.
00:25:05We'll call you back and tell you what we think.
00:25:08Bon appetit.
00:25:12The gnocchi flavour is great with the feta, but this isn't the right texture.
00:25:25It's not fluffy and light.
00:25:27It's just wrong.
00:25:28It's like a flat little pancake.
00:25:35The octopus, very tough, my piece.
00:25:38Against what we cooked, I don't think it's anywhere close.
00:25:53All right.
00:25:54Danny Marco, what do you think of this octopus and fava?
00:25:57It was really good.
00:25:58Usually I don't really like beans and that fava puree was delicious, packed full of flavour.
00:26:03Yeah, they're off to a really good start.
00:26:05If Maria and Bailey continue like this tonight.
00:26:09Book some flights back to Perth ASAP.
00:26:11Yeah, crap.
00:26:13Damn it.
00:26:14This dish was absolutely delicious.
00:26:16It was unreal.
00:26:17I think the only thing that I would change was the ratios.
00:26:20A little bit less fava and a bit more salsa.
00:26:22I would have loved to have dipped the octopus straight in that salsa.
00:26:26Ten.
00:26:27The octopus, thoughts?
00:26:29Not as good as ours.
00:26:31The salsa part, I couldn't taste as much.
00:26:35But it just felt like chili being put over it, maybe.
00:26:37The biggest let down though, is the octopus.
00:26:40I could barely cut it, even when I ate it was very chewy.
00:26:43And though, as I can say this, obviously we cooked ours and it was very soft.
00:26:48It's pretty stupid to try and copy a dish that we got a nine for.
00:26:54This is like a dollar store knock off version.
00:26:57Lol and Lil, how was your gnocchi?
00:27:01I like the flavour of the feta in the gnocchi.
00:27:03The gnocchi is so flat though, like it doesn't have any body in it.
00:27:07It doesn't have the wiggle, wiggle.
00:27:08It doesn't have the wiggle, wiggle.
00:27:09It doesn't have the wiggle, wiggle.
00:27:10It's not that soft.
00:27:11Yeah, it's a bit dense.
00:27:12I think the prawn is overcooked a bit.
00:27:15It's quite chewy.
00:27:16There's just so many flavours fighting each other.
00:27:19And I don't know if it works.
00:27:21We've got Daniel and Marco or Maria and Betty.
00:27:26I think you're pretty on par.
00:27:28I think you might be slightly ahead but pretty on par, to be honest, at this stage.
00:27:31We're here in Bailey for Entree, I had the octopus and fava with spicy salsa verde.
00:27:44The octopus for me cooked beautifully.
00:27:47Maybe a little bit more char on there.
00:27:49The puree was beautiful, it was creamy.
00:27:52But you need a lot less because all you can taste is that puree.
00:27:56And I would have loved a lot more of the spicy salsa verde.
00:28:00But you know what, it was not a bad start.
00:28:02There's a couple of tweaks we can do.
00:28:04But it was a good start to the meal.
00:28:07I'm really positive after getting our critiques for our octopus dish.
00:28:12I think this might be a good start.
00:28:15Maria and Betty for Entree got the feta gnocchi with prawns, bisque, pepper cream and Ouzo gel.
00:28:25The prawns, well seasoned, well coloured, slightly overcooked.
00:28:29And the gnocchi, I was very disappointed.
00:28:32I love the addition of the feta, that saltiness really shone through.
00:28:39But the gnocchi themselves I think were a little bit dense, too heavy for my liking.
00:28:44I am a little bit sad about Manu's feedback.
00:28:48Like we were not trying to do like a traditional gnocchi.
00:28:51We were trying to do something outside of the box.
00:28:54It's tough.
00:28:56But it is very early on.
00:28:58Looking at the main course, it seems to be a lot simpler.
00:29:01And just concentrate on the fish, concentrate on the beef, concentrate on the potato and on the sauce.
00:29:06Alright?
00:29:08Thank you guys.
00:29:09Good job guys, well done.
00:29:15We are kind of lucky that not everyone orders a gnocchi.
00:29:19Yeah.
00:29:20After getting the entree critiques from the judges, I think we're feeling pretty positive still.
00:29:25We had some good feedback, so I think that we still could be in the running to be at the top of the leaderboard.
00:29:30Luckily for our mains, it's relatively simple in comparison.
00:29:34Yes, absolutely Bailey.
00:29:36So first I'm going to get the steaks out.
00:29:38Out.
00:29:39You focus on the steaks, right?
00:29:40I'm going to organise the steaks.
00:29:42And they're quite big, so.
00:29:43They're huge.
00:29:44They're huge.
00:29:45Oh my god, yes.
00:29:47For our second main, we're cooking a scotch fillet with red wine jus and potato terrine.
00:29:52In a perfect world, we would have a beautiful medium rare steak that has glistening little bits of salt on there.
00:30:01Beautiful.
00:30:02Excellent.
00:30:03Oh my god, these are so cute.
00:30:04They are so beautiful.
00:30:05We have never cooked this many steaks before and having to cook perfectly medium rare steaks, this is quite challenging.
00:30:13Good.
00:30:14Yeah.
00:30:15And everyone will be super critical if any of the steaks are even slightly under or over cooked.
00:30:19That's good.
00:30:20We know the teams are gunning for us.
00:30:25So guys, obviously we've got our mains coming up next and it's scotch fillet.
00:30:31Obviously you know myself and Tan really like meats.
00:30:34Brian Bailey, you didn't ask how we want the meat cooked.
00:30:38Oh, true.
00:30:39Yeah.
00:30:40Bear, do you reckon I should go check out how they're cooking the meats?
00:30:44Well, no because I think-
00:30:46I'll start calling white lady funerals now.
00:30:48Make sure if you do go up there, Maria, it doesn't have anything in her hand.
00:30:54Is it a good idea Mark should go up there?
00:30:57No.
00:30:58But do we want to see it?
00:30:59Yes.
00:31:00My last words to Mark right now would be duck to the left then to the right.
00:31:06I think that's how Maria normally likes to do it with her pans.
00:31:09If you got a rare, would you be upset?
00:31:11Yes.
00:31:12Exactly.
00:31:13So you're going to take our orders and go and tell them?
00:31:14Yes.
00:31:15What do we want?
00:31:16Medium rare, please.
00:31:17Medium rare?
00:31:18Medium for me, please.
00:31:19Medium rare for her.
00:31:20Of course.
00:31:21Maureen Bailey had a bit of poke at me this after night with the no button, so maybe someone
00:31:25poked back.
00:31:26All I can say is good luck.
00:31:28Hey Mark, see you at Adelaide Cemetery mate?
00:31:30We'll deliver some flowers.
00:31:37It's alright, this is baking paper.
00:31:41It did work very well.
00:31:43There you go guys.
00:31:44Hi Mark.
00:31:45How are you?
00:31:46What is Mark doing here?
00:31:49I actually came up to help.
00:31:50Oh really?
00:31:51Yes.
00:31:52Their audacity.
00:31:53Everyone said, but all the steaks, can they be medium, rare?
00:31:58Mhm.
00:31:59And then one did ask for it though, to be about medium, well done.
00:32:03Honestly.
00:32:04Who was that?
00:32:05Lowell.
00:32:06I knew it.
00:32:07Yes.
00:32:08He is claiming he's here to help and I think the truth is he's here to distract us.
00:32:12Lowell was like, if she gets one that's like rare, she's going low school you guys straight
00:32:17away.
00:32:18This is me extending the olive branch.
00:32:20I should have brought one up.
00:32:21Mark is a huge distraction.
00:32:23Cool.
00:32:24Thanks.
00:32:25We don't have any time to waste.
00:32:26I want to get him out of the kitchen as fast as possible.
00:32:29Bye Mark.
00:32:30Are you doing those on this one?
00:32:31Bye.
00:32:32Yes.
00:32:33Bye.
00:32:34Thank you so much.
00:32:35And I'm so sick to death of hearing his voice, looking at his face.
00:32:38Appreciate it.
00:32:39Goodbye.
00:32:40See you.
00:32:41Have a nice time.
00:32:42I just want him gone, out of the kitchen, out of the competition.
00:32:46That came from the heart.
00:32:49I'm going to rage.
00:32:50Mark makes me want to rage because he's completely trying to throw us off.
00:32:55Did you do both sides?
00:32:57No, I didn't do the bottom.
00:33:00I don't want to be second guessing how we cook the steaks.
00:33:03I'm just going to give you some garlic.
00:33:05I don't need it yet.
00:33:06Relax.
00:33:07As if enough hasn't gone wrong tonight, now we have the smoke alarm going.
00:33:16What can happen next?
00:33:18What is Medusa doing?
00:33:19He did this.
00:33:20Mark did this.
00:33:21Maria.
00:33:22Just relax.
00:33:23Relax.
00:33:24Because the stress is stressing.
00:33:25Guys, is that the smoke alarm?
00:33:27Sounds like it.
00:33:28That's so bad.
00:33:29Oh my gosh.
00:33:30Do you think Mark started the fire or do you think they've burned something themselves?
00:33:34I'm going to throw him in the arm then.
00:33:37Just let him do it.
00:33:39Do not put the steaks now.
00:33:41Take it off.
00:33:42This is too much.
00:33:43Shhh.
00:33:44I don't know what I'm doing now.
00:33:46Oh my God.
00:33:48What the hell?
00:33:49At Medusa, Maria and Bailey are on fire in the kitchen.
00:34:02Shhh.
00:34:03But not in a good way.
00:34:04Oh my God.
00:34:05Oh for **** sakes.
00:34:07And they have a battle to make sure their chances of survival don't go up in flames.
00:34:12Bailey has to deal with the alarm.
00:34:15It leaves me with all the pans.
00:34:17Obviously I can't stop now.
00:34:19The meat is on the pan.
00:34:20I just have to keep going.
00:34:22Should I put some water on that?
00:34:24Let it be.
00:34:25If you put water now.
00:34:26It'll get worse.
00:34:27It will get worse.
00:34:28Just, it needs five minutes.
00:34:30We are really risking overcooking stuff right now.
00:34:34And it's really hard to look out for all these proteins.
00:34:38I'm stressing out.
00:34:40Bailey, I need you to get cooking.
00:34:42I know that you're trying.
00:34:44Bailey.
00:34:45Get a smoking base.
00:34:46Yeah.
00:34:47Here babe.
00:34:48Here babe.
00:34:49**** off.
00:34:52So that is a little bit concerning.
00:34:57It's still going.
00:34:58Oh my God.
00:35:00What did you do?
00:35:02Did he set that off?
00:35:04Huh?
00:35:05Did he set that smoke alarm off?
00:35:07Is that a smoke alarm?
00:35:08Oh my God.
00:35:10Says the culprit.
00:35:12It's very convenient that as soon as Mark went to the kitchen, fire alarm started going off.
00:35:18What's up Mark?
00:35:19What happened?
00:35:20Yeah, so I just went up there.
00:35:22Bailey.
00:35:23He was like, stop.
00:35:24Yeah.
00:35:25We don't want anyone to have a really bad cook.
00:35:28But if Mark's going to go up there and kind of stuff a couple of things up, then we'll just, we'll just let it happen.
00:35:35Just you decide to go for the fish, what are you imagining?
00:35:39I'm thinking it's just something straight out of Instagram.
00:35:42It's going to be nice and elegant, nice big barramundi fillet.
00:35:45I think barramundi is a good choice because it's quite forgiving.
00:35:48If you overcook it slightly, it's still nice and tender.
00:35:51So, love a barramundi cooked well.
00:35:54Potatoes goes up, it's crunchy for some texture.
00:35:56And fish with lemon, come on.
00:35:58We've only got one team having fish and the rest are having the steak.
00:36:02Is it easier that way?
00:36:03Because you've only got to cook one fish.
00:36:06Yeah, true.
00:36:07I'm expecting this fish to be a knockout.
00:36:13I think, Bailey, the smoke alarm really threw us off.
00:36:16Yep, I agree.
00:36:18So, not good, darling.
00:36:20After all that waste of time, we need to get the barramundi fried.
00:36:23So, can you get me four beautiful barramundis?
00:36:26Yes, ma'am.
00:36:27The biggest concern for our barramundi is the cook of the fish versus the potato scales.
00:36:32We really need to get the crispy scales.
00:36:34And we need to make sure that the fish is still delicate and juicy and not overcooked.
00:36:40Yeah, it's very nice and moist.
00:36:42It's just like, obviously, it's not as pretty as I wanted.
00:36:45We have just to complete our lemon valetée, which is a beautiful French sauce.
00:36:50Oh, my God.
00:36:51More lemon.
00:36:52It's very lemony.
00:36:54More lemon.
00:36:56And then we'll also need to do our vegetables.
00:36:59What is going on out there?
00:37:04Did you guys know that Mark in breakdance?
00:37:06What?
00:37:07No.
00:37:08No, hold it.
00:37:09Let's go, let's see it.
00:37:10Can you actually breakdance?
00:37:12Go do it right now.
00:37:13Come on, I've heard so much.
00:37:14Do it!
00:37:15Do it!
00:37:16Do it!
00:37:17Do it!
00:37:18Do it!
00:37:19Do it!
00:37:20The stage is yours.
00:37:21The stage is all yours, Mark.
00:37:22Take it away.
00:37:23I want it.
00:37:24I really hope I don't need anything.
00:37:27I hope they've got insurance.
00:37:29Tricky, tricky, tricky, tricky.
00:37:31Oh!
00:37:34Ah, Mark, that wasn't dancing, that was gymnastics.
00:37:39That was pulled around off.
00:37:41We learnt that in Year 7.
00:37:42Oh yeah.
00:37:43So, back to the steaks.
00:37:46Right, we'll start with Meat Master 2.0.
00:37:49The steaks are very thick steaks, which normally I do in like a barbecue.
00:37:54I don't know, they might struggle.
00:37:56Might be a bit bloody in the middle for you.
00:37:58We will see.
00:37:59I'm so intrigued to see if Maria and Bailey can deliver my steak medium well after Mark went and visited them in the kitchen.
00:38:05That's a lot of pressure on their shoulders.
00:38:08Mark, what are you expecting?
00:38:10Well, I much prefer thicker cuts of steak and I think the red wine jus is going to be at the bottom of the plate and I think the steak's going to be sliced.
00:38:19So, I think it's going to look really nice and hopefully it's going to be seasoned well.
00:38:23But not too well.
00:38:24Yeah, not too well.
00:38:26Good for me, shit for everyone else.
00:38:31I think we're ready to start plating.
00:38:33The only thing that is left is to cut the steaks to see what we've done.
00:38:37Putting steak on the menu is definitely a risk.
00:38:40We need to prove we can cook steaks correctly.
00:38:42And after Mark's visit, I don't know if I want to take his advice.
00:38:46I mean, we're going to cook them medium rare.
00:38:48From feel, I feel like they're nice and juicy, Bailey.
00:38:52Except for lols, which I hope we've cooked medium.
00:38:56Okay.
00:38:57It's really stressful.
00:38:58I'm going to cut the steak.
00:39:01Okay.
00:39:02Given that we've had so much going on in the kitchen, we're going to have to take these steaks and cut them open to actually work out if we've cooked them right or not.
00:39:11Alright, Bailey.
00:39:14That's medium.
00:39:15Yeah.
00:39:17We can use that for lol.
00:39:18Let's hope that all the rest of our steaks are medium rare.
00:39:22Alright, I'm just going to go with the thicker one.
00:39:24This is so stressful, bro.
00:39:27Yeah.
00:39:31It is a little bit medium, isn't it?
00:39:35Maybe on the...yeah.
00:39:37Some of the steaks might be more medium than medium rare.
00:39:40So this one is a bit overcooked.
00:39:42But after all the drama in the kitchen, we can at least get something on the plate right now.
00:39:46We've got steak and asparagus.
00:39:49We've got our potato terrine on there.
00:39:51Okay.
00:39:53And our red wine jus.
00:39:54How's it looking?
00:39:55I think it looks pretty good.
00:39:57I'm just adding a little cornstarch situation to thicken it up.
00:40:02The red wine jus hasn't reduced as much as we would like.
00:40:06However, you're definitely getting the red wine taste to it.
00:40:10And we're almost there.
00:40:12Barely salt.
00:40:14And out do the fish.
00:40:16Plating the fish.
00:40:18The lemon velouté is there for the sauce element.
00:40:21And the barramundi should have a really nice crust of the potato.
00:40:26And the vegetables just to burst a little Mediterranean flavour on the plate.
00:40:31Well, definitely it's not the presentation for the fish that I was hoping for.
00:40:35I think that the fish is done okay.
00:40:38We could have get some more consistency on the potato scales.
00:40:43And I'm worried this might affect the taste and our score.
00:40:49This one for Colin?
00:40:50Yes, and this one for Manu.
00:40:52Okay.
00:40:53Let's do it.
00:40:54Don't forget the sauce.
00:41:06Mane, it's served.
00:41:08Serving our dishes to Colin and Manu, we know that they're not perfect.
00:41:17But we faced a lot of chaos in the kitchen tonight.
00:41:23Okay, so Lil.
00:41:26And I heard that you like a steak a little bit on the medium well side.
00:41:30Thank you lovely.
00:41:31So I try to give you as much as.
00:41:36Thank you so much for all your advice and help earlier.
00:41:39That's all right.
00:41:40I can definitely see, because it is cut open, that it is more just a medium.
00:41:45Yeah, they've overcooked it a bit.
00:41:50Okay, Justin.
00:41:53And a wheel.
00:41:54And a child.
00:41:55Mark purposely threw us off our game tonight with the mains.
00:41:56I'm livid.
00:41:57We're worried about the cook of the steaks and those potato scales.
00:41:58Mark purposely threw us off our game tonight with the mains.
00:42:10I'm livid.
00:42:11We're worried about the cook of the steaks and those potato scales.
00:42:12You could have got my help and you could have got a higher score, but that's okay.
00:42:16No 10s for them tonight.
00:42:17No 10s for them tonight.
00:42:18In Adelaide, Maria and Bailey have just served mains.
00:42:19In Adelaide.
00:42:20In Adelaide, Maria and Bailey have just served mains.
00:42:21Baramundi with potatoes and potatoes.
00:42:22I'm livid.
00:42:23I'm livid.
00:42:24We're worried about the cook of the steaks and those potato scales.
00:42:27You could have got my help and you could have got a higher score, but that's okay.
00:42:32No 10s for them tonight.
00:42:35In Adelaide, Maria and Bailey have just served mains.
00:42:48Baramundi with potato scales and scotch fillet with red wine jus and potato terrine.
00:43:00Mark really ruined our mood in the kitchen tonight during the mains.
00:43:04Now we're worried that some of the steaks are overcooked.
00:43:06More medium than medium rare.
00:43:08It's so nerve-racking.
00:43:11We just really want to get into the semi-finals.
00:43:15Thanks guys.
00:43:16We'll call you back soon.
00:43:19Bon appetit.
00:43:34I can definitely see it is more just a medium.
00:43:45I'm just not getting that nice, beautiful steak flavour.
00:43:47So I'm happy it was more so a fail.
00:43:49Tasting the steak, mine were just slightly overcooked.
00:44:05Definitely a step down from their octopus.
00:44:07I actually prefer both our main dishes to this one.
00:44:10I've got this.
00:44:15Very good.
00:44:16Disappointing.
00:44:18Justin, you went for the baramundi with potato scales.
00:44:24What do you think?
00:44:25I thought it was okay.
00:44:26It was definitely a step down from their entree.
00:44:30Our fish was probably overcooked a little bit, but I didn't mind it because it is barra.
00:44:35It is quite forgiving.
00:44:36However, the potato scales were quite undercooked.
00:44:39Not an amazing dish.
00:44:40Definitely not as good as their entree, but it was okay.
00:44:44So Mark went up, got your order, got your steak cooked for you.
00:44:48He did.
00:44:49In the meantime, caused a fire.
00:44:50Was it worth it?
00:44:55I think it was definitely worth it.
00:44:56I loved that, to be honest.
00:44:58Mark held up his head in the bargain.
00:45:00It was cooked medium well, so thank you Mark.
00:45:04I really liked my steak.
00:45:05It had that crust on the outside, which had a little bit of a crunch to it.
00:45:07And then you got the softness.
00:45:09I don't think there's much I can fault.
00:45:11I think this dish was great.
00:45:14My steak was actually overcooked a little bit.
00:45:17The red wine dew, I would have liked it to be reduced a little bit more.
00:45:21It was a little bit too on the winey side.
00:45:23After entree, I was feeling a little bit hopeless,
00:45:26but I feel like I'm feeling a little bit better again.
00:45:28If they kind of continue on this downward trajectory,
00:45:31I feel like we've definitely still got a chance.
00:45:36Who sits where now?
00:45:38I think Maria and Bailey are just ahead.
00:45:40Daniel and Marco, do you agree with this?
00:45:43I think their entree was better, but I think probably both our mains were better than this.
00:45:49My area and Bailey, for main course, I've chose the barramundi with potato scales,
00:45:59Mediterranean vegetables, and lemon velouté.
00:46:03The fish was nicely cooked.
00:46:06The potato scales, not so much.
00:46:10Some were crispy on one side and not so cooked on the other.
00:46:16Velouté was very lemony, which goes very well with fish, so it worked very well.
00:46:21It did add a little bit of freshness and acidity to the dish.
00:46:25It was a good dish, but it could have been done a lot better.
00:46:29I think the menu was a little bit harsh with his critique.
00:46:33I think that the fact that the potato scales were not, like, consistent.
00:46:38Like, I mean, we tried our best.
00:46:40I had the scotch fillet with red wine, jus, and potato terrine.
00:46:47It was a meat and two veg.
00:46:50It was a posh meat and two veg.
00:46:53The beef was a bit more medium.
00:46:56It was okay.
00:46:57Like, I'll eat a medium.
00:46:58I'm fine with that.
00:46:59The red wine jus, we were sort of getting there.
00:47:02We're getting there.
00:47:03The wine needed to come down a lot more,
00:47:05because we can taste the alcohol still in the wine.
00:47:08So that sort of took away from the dish a bit.
00:47:10Maria and Bailey haven't performed as well in their main course,
00:47:13so I definitely think we've got to thank Mark for that.
00:47:15I think he went up there to definitely ruffle Bailey and Maria's feathers,
00:47:18and Mark has succeeded in his plan.
00:47:21Got to send him some flowers or something.
00:47:24I feel like Mark really came up here to destroy us.
00:47:30Do you think that he put some sort of magic curse on us?
00:47:33I don't know, but I can't think anymore.
00:47:36I can't think straight.
00:47:37So we still need to bake the cookies.
00:47:39We still need to do a few things,
00:47:40and I just feel like I just can't think straight.
00:47:44We really need to do everything that we possibly can
00:47:47to bring out amazing desserts.
00:47:50Maria, the split tonight is that we've got three pavlovas to make
00:47:53and seven of the cooked pistachio cookie.
00:47:56Beautiful.
00:47:57For dessert two, we're making a warm pistachio cookie
00:48:01with vanilla bean ice cream.
00:48:03Mmm.
00:48:04Tastes pretty good.
00:48:06Making a cookie for the first time in the competition
00:48:13is definitely a huge pressure for me.
00:48:16Obviously, owning a cookie business,
00:48:18I feel like everyone is expecting a lot.
00:48:20It's definitely risky at this point of the competition,
00:48:23but we are about taking risks, right?
00:48:26Mm-hmm.
00:48:27So much is on the line from me and a cookie.
00:48:32I'm going to place the cookies into the oven.
00:48:35Good job.
00:48:36Everyone has been asking for a cookie.
00:48:38Can you bring me the other one too?
00:48:40So tonight the other teams will have expectations from us.
00:48:44If we don't deliver, we're going to be on the bottom
00:48:47of the leaderboard behind Danielle and Marco.
00:48:50Hope for the best.
00:48:53Still to come.
00:48:56Which way will the cookie crumble?
00:48:59This is her bread and butter.
00:49:00It's so brave of Maria to put a cookie on there.
00:49:02Mess something up, could potentially be going home.
00:49:05There's definitely a risk.
00:49:07Will Maria and Bailey end the night as semi-finalists?
00:49:11There is a lot riding on this cookie.
00:49:13Or will Mark solve a problem like Maria?
00:49:17It's open scoring and critiquing.
00:49:19Pretty big letdown, to be honest, with this one.
00:49:30At Medusa, Maria is hoping to deliver a dessert
00:49:34that lives up to her cookie queen reputation.
00:49:38It's definitely not relaxing for making cookies right now.
00:49:42It's definitely a huge pressure for me.
00:49:46I feel like everyone is expecting a lot
00:49:49since this is something that I do every day.
00:49:52Are they not cooked yet?
00:49:54Hi.
00:49:55I don't trust your oven at all.
00:49:57I'm sorry.
00:49:58Don't apologise to me.
00:50:00I apologise to my oven.
00:50:02Oh.
00:50:03Two more minutes.
00:50:04OK.
00:50:05Can we put these together?
00:50:06Yeah.
00:50:10Lol and Lil, what did you order?
00:50:12We ordered the warm pistachio cookie.
00:50:14Oh, I think there's going to be a lot of riding on this for Maria.
00:50:17I think she's got to be a little bit stressed up there
00:50:19to make sure it's perfect.
00:50:21I'm expecting this to be pretty epic.
00:50:25I mean, this is her bread and butter.
00:50:27I'm surprised we haven't seen a cookie yet
00:50:29in this competition for Maria.
00:50:31I would have put a thousand cookies on the menu by now.
00:50:33So I'm expecting this cookie to be pretty show-stopping.
00:50:37I feel like it's so brave for Maria to put a cookie on there.
00:50:40We need this to absolutely fail.
00:50:42I hope that Maria burns all the cookies.
00:50:45I just hope that it doesn't go well
00:50:47if we've got a chance of staying in this competition.
00:50:52All right, Bailey.
00:50:53I'm just going to decide on which ones are going to go on plates.
00:50:56For our dessert one,
00:50:58we're making pavlova with el grey canage
00:51:01and pink peppercorn coulee.
00:51:04Pink peppercorns, raspberry and caster sugar.
00:51:07It's just so good.
00:51:08Mmm.
00:51:09Bailey, I'm thinking to blend the peppercorns.
00:51:13I'm not sure if everyone will have tried our flavours
00:51:17in this pavlova before.
00:51:19It is just such an unusual combination of different flavours
00:51:23that all pack their own little punch,
00:51:25but it's definitely a risk.
00:51:27My heart.
00:51:31We've all spent a lot of time with our partners
00:51:33travelling around, right?
00:51:34And you would have picked up on something
00:51:36that you didn't know about them before,
00:51:38like an annoying habit or something like that.
00:51:40I didn't know Lil was very messy,
00:51:42but as soon as we get somewhere, it's...
00:51:44It's everywhere. I'm very OCD.
00:51:46Like, things need to be in the spot.
00:51:48You know, I'm there walking over little socks and her shoes.
00:51:50I'm just...
00:51:52Spread it all out.
00:51:54Oh, do you have any?
00:51:56For me it's all about his way of eating things.
00:52:00Like, it doesn't slice the butter.
00:52:02It just digs in it, you know, like...
00:52:04I put the bread in the butter.
00:52:06I don't know how you guys eat pies,
00:52:08but usually you just bite into it.
00:52:12It just splits it in half.
00:52:14Doesn't it all fall out?
00:52:16No, you rip it.
00:52:17Yeah, it does.
00:52:18Go for it.
00:52:20Danielle, something annoying about me that you've learned?
00:52:22I hate when you put the towel on the floor after one news.
00:52:26Like, put it back on the rack.
00:52:28I think if Marco and I make it through this competition
00:52:32on the road together,
00:52:33I feel like we will survive the rest of our life together.
00:52:36I feel like half of the 100k if we win
00:52:39is going to go to some couples counselling.
00:52:41I think about that.
00:52:46Marc, what did you order?
00:52:48Pavlova.
00:52:49What are you expecting?
00:52:50Nice and fluffy, crispy on the outside.
00:52:53So they've got Earl Grey ganache.
00:52:55Yeah.
00:52:56And raspberry and pink peppercorn coulis.
00:52:59So, do you think it's clever?
00:53:01Do you think it's smart?
00:53:02Do you think it's inventive?
00:53:04Or do you think you should have kept to the traditional one?
00:53:07I think they definitely should have kept it towards simple.
00:53:10On paper, sounds delicious.
00:53:12But whether it works or not...
00:53:14They can try.
00:53:15Maria has a lot of ideas that maybe sometimes it's too much.
00:53:21And I feel like tonight's kind of not the night to do that
00:53:24because if you've messed something up,
00:53:26you could potentially be going home.
00:53:28Okay, they look a little bit better, I must say.
00:53:34The edges are a little bit better.
00:53:38Good.
00:53:39Patience is a virtue.
00:53:41I mean, they smell good.
00:53:43I'm going to start piping dot of the pistachio praline.
00:53:47And Bailey, I need you to follow with the caramel.
00:53:52We are almost done for the ultimate instant restaurant.
00:53:55Can you believe it?
00:53:57I can't.
00:53:58Alright.
00:53:59Caramelized pistachios.
00:54:03Are you for real?
00:54:04Stop, man.
00:54:05My God.
00:54:06Take, react.
00:54:13Bailey!
00:54:14Bailey, are you for real, bro?
00:54:19We've already dealt with so much
00:54:21and I honestly cannot believe what's just happened.
00:54:24Alright, Bailey.
00:54:25No one's going to know.
00:54:26You're going to cover it with our beautiful caramelized pistachios.
00:54:31Got a bit more here.
00:54:33Perfect.
00:54:34All the good bits.
00:54:36Alright.
00:54:37I think this is it.
00:54:38Should we go get our ice creams out?
00:54:39Yeah.
00:54:40We made ice cream earlier and it's beautiful.
00:54:43I think that our ice cream is very creamy, very delightful.
00:54:48I definitely think that we have done enough tonight to stay in the competition.
00:54:54It's been hard with all the extra new challenges that came for us tonight,
00:55:00but we are competitive enough and we can win this thing.
00:55:05I'm going to pick this for Colin.
00:55:06And I'm going to pick this one for Manu.
00:55:08Alright, let's do it.
00:55:09Let's go.
00:55:10Dessert is served.
00:55:20Dessert is served.
00:55:21Let's go.
00:55:22Well done.
00:55:23Let's go get it.
00:55:24Let's go get it.
00:55:25Let's go get it.
00:55:31Ooo.
00:55:36I think there's something wrong with us,
00:55:38why did we order cookie?
00:55:42Like obviously it's going to be good-
00:55:44I agree.
00:55:45good, she has a cookie shop, so I thought maybe we made a little bit of a mistake there,
00:55:49like our tummy kind of made the decision instead of our brains.
00:56:01So much is on the line with this cookie, the stress levels are high, I'm so nervous.
00:56:08I mean, I own a cookie business and it will be really sad for me to hear any negative
00:56:14critique from everyone.
00:56:27In Adelaide, expectations for Maria's cookies and their pavlova dessert are sky high.
00:56:34But are there hopes for sweet success tonight about to crumble?
00:56:39We're really nervous because we just really want to get into the semi-finals.
00:56:43We have had a lot of people doubt us and this is the last opportunity we're going to get
00:56:49to prove them all wrong.
00:56:53Thank you and we'll call you back for a final critique.
00:56:56Thanks.
00:56:58I'm trying the pavlova.
00:56:59The Earl Grey, it's just a weird flavour and it doesn't look good.
00:57:00I'm trying the pavlova.
00:57:01The Earl Grey, it's just a weird flavour and it doesn't look good.
00:57:05It's a bit salty.
00:57:06Trying the pavlova.
00:57:07The Earl Grey, it's just a weird flavour and it doesn't go with it at all.
00:57:12Pretty big letdown to be honest with this one.
00:57:19I didn't mind the Earl Grey, but I think it just didn't make sense on this plate with it
00:57:26rather be cool here.
00:57:27Yeah, it's one of those issues where it kind of looks better than it tasted for me.
00:57:34Well, look, besides the fact that she owns a cookie business, I didn't like it that much.
00:57:54I think it was a bit dense.
00:57:56Like the praline on the cookie, I don't know if that goes together because it's quite crunchy.
00:58:01Overall, not bad, but not great.
00:58:03A little bit of a letdown, but the flavours were nice.
00:58:06I just think I was expecting a little bit more for Maria's cookies.
00:58:09I felt like the cookie was quite nice, but would have maybe liked something just a bit more chunky and moist.
00:58:16Where do you think you sit at this stage?
00:58:18I reckon it could go either way.
00:58:2062 wasn't the strongest score, but I think they're going to be there, thereabouts.
00:58:25For me, I feel like it's neck and neck.
00:58:27Maybe their dessert was slightly better than egg tart, but only one person ordered our egg tart.
00:58:32Whereas for them, three people ordered the cookies, so we'll see.
00:58:38With all three courses complete, the guest teams must now critique and score
00:58:44Maria and Bailey's ultimate instant restaurant, face to face.
00:58:48After Maria revealed that we have strategically scored in this competition,
00:58:52we've had a lot of repercussions from the other teams,
00:58:55and this could impact the way that they score us tonight.
00:58:58I do think that some of the teams really put a target on our back.
00:59:04Maria, Bailey, thank you for having us back at your ultimate instant restaurant, Medusa.
00:59:10The thing is, we're the snakes out at the table tonight.
00:59:13Let's start with you, Justin and Will.
00:59:17I think it started off awesome.
00:59:20The entree was really, really good.
00:59:22And then I think it just tapered off from there.
00:59:24It wasn't bad. It wasn't great. It was okay.
00:59:27So for tonight, we give you guys a six.
00:59:32I think the six is pretty harsh.
00:59:34Lilil, you're up next.
00:59:36The entree wasn't strong.
00:59:38That was definitely the weakest dish of the night.
00:59:41But the main, we had the scotch fillet with red wine jus and potato terrine.
00:59:45We actually couldn't really fault that dish. We loved it.
00:59:48For dessert, we had the warm pistachio cookie.
00:59:51The flavours were there, just a little bit dry and a bit dense.
00:59:55So for this, we're giving you a six.
01:00:01That's a little bit sad.
01:00:03I was expecting maybe an eight, to be honest.
01:00:06Daniel and Marco.
01:00:08For entree, we got the octopus.
01:00:10This was definitely our favourite dish of the night.
01:00:13The octopus was cooked perfectly.
01:00:15For mains, we got the scotch fillet.
01:00:18With this one, my steak was cooked perfectly.
01:00:20Marco's was a little bit overdone.
01:00:22With the red wine jus, we would have maybe liked it reduced a little bit more
01:00:25because it did have kind of a bit of a whiny taste still.
01:00:28And then for dessert, the cookie, I think, was just a little bit dry.
01:00:33The flavours were definitely there, though.
01:00:37I still think it was a pretty strong night for you guys.
01:00:40And we're going to score you a seven.
01:00:43Seven, yes.
01:00:45That's really lovely from Daniel and Marco.
01:00:49And considering they're at the bottom of the leaderboard right now,
01:00:53I mean, they're so cute and lovely.
01:00:56We are not cute and lovely.
01:01:01Back in time is your turn.
01:01:06Mark is a very opinionated man.
01:01:09I don't expect him to hold back tonight.
01:01:12This is the main event.
01:01:14It'd be interesting to see if he's actually going to score according to his standards,
01:01:19which is score fairly.
01:01:21It's all on the line for Maria and Bailey at Medusa, as the time has come for Mark and Tan to critique and score their arch rivals.
01:01:40Entrees are really strong, but main for me, let down is probably steak.
01:01:49The actual steak flavour, I don't feel was there.
01:01:52Like it wasn't caramelised very well on the outside.
01:01:54Dessert, we feel probably let you see us slightly.
01:01:57So overall, we're giving you guys a seven.
01:02:01Okay.
01:02:02Wow.
01:02:03I'm actually shocked that we got a seven from Mark and Tan.
01:02:08But Mark still cannot be trusted.
01:02:11He is just playing strategic game to butter us up so that we score them well for their instant restaurant.
01:02:16So that means Maria and Bailey, the guest teams have given you a grand total score of 26.
01:02:23That is one point higher than Danielle and Marco.
01:02:33Whoa.
01:02:34I must say I didn't expect it to be that close.
01:02:37We know at the end of the day, one point could be all we need to get into the semi-finals.
01:02:43And now it's our turn to score each dish out of 10.
01:02:47For entrees, we got a seven from Manu and a six from Colin.
01:02:50So we're hoping to hear one, maybe two less from the judges from Maria and Bailey tonight.
01:02:55For entrees, I chose the feta gnocchi with prawn bisque, pepper cream and Ouzo gel.
01:03:02The feta, the saltiness of that was gorgeous in there.
01:03:06The explosion of feta flavour.
01:03:08But the gnocchi themselves, I think, were a little bit dense and too heavy for my liking.
01:03:13The prawns were slightly overcooked but great flavour too, well seasoned.
01:03:17So the scum giving you for your entrees is a six.
01:03:22For entrees, I had the octopus and fava with spicy salsa verde.
01:03:28The octopus was cooked beautifully.
01:03:30I would have loved a little bit more char.
01:03:32The puree was nice but there was a lot of it which sort of overpowers the dish.
01:03:37For your entrees tonight, I score you a seven.
01:03:41Damn!
01:03:42Okay, so after entrees, we're one point behind.
01:03:47For main course, I have the barmoney with potato scales, Mediterranean vegetables and lemon velouté.
01:03:55The fish was nicely cooked.
01:03:58The potato scales was not so good.
01:04:01So the score I'm giving you for your main course is a six.
01:04:07So Marie and Bailey got a six for their main from Manu and we got a seven.
01:04:11So we're back on track.
01:04:12We're back even.
01:04:13Let's go.
01:04:14For our main course, I had the scotch fillet with red wine, jus and potato terrine.
01:04:20The beef was cooked really well.
01:04:23I think we need to work on the red wine jus.
01:04:25There was more red wine than there was jus.
01:04:28That sort of overpowered everything for me.
01:04:31For your main course tonight, I score you a six.
01:04:37We got a seven from Collins, so we're currently one point ahead.
01:04:40Let's go!
01:04:41Stop the count!
01:04:43For dessert, I chose the pavlova with Earl Grey ganache and a raspberry and pink peppercorn
01:04:50coulis.
01:04:51The meringue for me is fantastic.
01:04:53It's hot on top, chewy in the middle, which is what a pavlova is supposed to offer.
01:04:58That Earl Grey ganache is absolutely delicious.
01:05:02Coulis with raspberry and pink peppercorn is absolutely crazy.
01:05:07But I thought it was delicious too.
01:05:10But I don't think it all goes together.
01:05:15So the score I'm giving you for your dessert is a seven.
01:05:24This is cutting it really close.
01:05:26It's all going to come down to the cookie.
01:05:28They need to get a four.
01:05:30Marie and Bailey, for dessert, you gave me a warm pistachio cookie with pistachio praline,
01:05:37caramelized pistachios and vanilla ice cream.
01:05:40I know your cookies are good because you're in business and you're still in business.
01:05:44The flavor was, it was beautiful.
01:05:46I really loved the caramelized pistachios, but I wanted a little bit of soft, gooey, oozy-ness
01:05:52in that cookie, which we didn't really get because it was just a lot of hard cookie.
01:05:57So for your dessert tonight, I score you a six.
01:06:03Marie and Bailey, that gives you a grand total score of 64.
01:06:10That was close.
01:06:12Oh, my God.
01:06:13That was close.
01:06:14You have made it to the semifinals.
01:06:17Yeah!
01:06:23Congrats to Maria and Bailey.
01:06:24Well deserved.
01:06:25Not the score we were hoping for, but we're starting to run out of chances.
01:06:30Yeah.
01:06:32With a score of 64, Maria and Bailey are third on the leaderboard and have booked their place
01:06:38in the semifinal.
01:06:39Danielle and Marco remain on the bottom, with only Mark and Tan left to cook in this round.
01:06:48Mark and Tan, are you feeling the pressure?
01:06:50Yeah, a little bit, man.
01:06:51But we love pressure.
01:06:53I think that's what makes us perform better.
01:06:55So, bring it on.
01:06:57Well, thank you, everyone.
01:06:58See you soon.
01:06:59Thanks.
01:07:00Good luck.
01:07:01There's a little bit of pressure, cookie glass.
01:07:02Be very upset if we didn't get through the semifinals and Marie and Bailey did.
01:07:07Yeah, we'd not be happy about that.
01:07:10Thank you, guys.
01:07:12Oh, my God.
01:07:14Mark and Tan are up next.
01:07:16So, hopefully, we'll see them on the bottom.
01:07:20Okay, Bailey.
01:07:21Let's get out.
01:07:22Are you cleaning, or...?
01:07:24Tomorrow.
01:07:25Okay.
01:07:26Let's go.
01:07:27Next time, we're in Adelaide, with confident mates Mark and Tan.
01:07:36Let's get done.
01:07:37For the final ultimate instant restaurant.
01:07:40At the end of the night, one team will be eliminated.
01:07:44There's a lot of sharks out there coming for us.
01:07:46If we don't do this, we're going to go home.
01:07:48With everything on the line, will their magical menu...
01:07:55This sounds absolutely delicious.
01:07:57...win the table over?
01:07:59I really, really like this dish.
01:08:01Would you be worried if you were our friends over here?
01:08:04Yes.
01:08:05We're praying for a miracle at this point.
01:08:07Or do Maria and Bailey have one final trick up their sleeve?
01:08:13Maria and Bailey might have a bit of a sour taste in their mouth.
01:08:16Their taste buds might be a little bit off tonight.
01:08:18This is definitely disappointing.
01:08:20Rough.
01:08:22Hopefully, Mark and Tan just disappear like a magic trick.
Recommended
1:08:30
|
Up next
1:09:20
1:03:25
1:07:50
1:08:20
1:16:50
1:06:25
1:14:19
1:07:39
1:07:55
1:10:07
1:19:48
1:09:45
1:09:00
1:09:10
1:14:15
1:07:50
1:29:33
1:41:24
20:33
1:33:04
3:20:42
Be the first to comment